Laura

Easy Crispy Baked Cod

Dec 132013

This sweet broiled salmon is still a favorite for fish dishes in our family. Still, I continue to be on the look-out for new and just-as-easy fish recipes so that I can add some variety. And finally, I have come across a recipe that is incredibly simple, yet really tasty.

When I first read through this recipe and saw that potato chips were one of the ingredients, I was ready to move on and keep searching. But then, luckily, I scrolled down and read some of the reviews. People were raving about this fish dish and said their kids absolutely loved it, so I had to give it a try myself. And looky there, it really is delicious and Arik ended up eating two whole filets himself. The chips and panko give the fish a perfect crispy crust and the combination is to die for. The original recipe places the fish on chopped veggies, which is a great way to get one of your sides done as well. I ended up just serving it with some peas and potato wedges. So, the moral of the story is, don’t knock it ’til you try it! 🙂 And same goes to you, give this one a try…you’ll be so happy you did.

Crispy Baked Cod

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Author: Laura

Serves: 2

Ingredients

10.5oz/300g cod filets
freshly ground black pepper
½ cup/25g Panko bread crumbs
¼ cup/20g/approx. 3 tablespoons crushed potato chips
¼ cup/12g/approx. 3 tablespoons grated parmesan cheese
1 tablespoon butter, melted

Instructions

Preheat oven to 425℉/220℃ and grease a baking dish.
Wash fish filets, pat dry and place in baking dish. Season with black pepper.
Toss Panko, potato chips, cheese and butter together and mix well.
Sprinkle mixture on top of each filet and press down lightly to form a crust.
Bake 20-25 minutes or until fish flakes easily and crust is golden brown.

Recipe adapted from About.com Kid’s Cooking.

Chocolate Chip Toffee Shortbread Cookies

Desserts, Holidays 6 Responses »

Dec 062013

Today is Saint Nicholas Day and Arik couldn’t have been more excited to go look in his boot. If you are unfamiliar with this holiday tradition, allow me to explain. So, on the night of Dec. 5th, kids will put their boot out in front of the door before going to bed. Then, sometime in the night, St. Nicholas comes and either fills their boot with gifts and candy or with a stick depending on if they were good or not that year.

It seems St. Nick was lenient this year and chose to overlook a few moments and situations 🙂 and filled Arik’s boot with a puzzle, some candy and these shortbread cookies.

Most people living in the States shouldn’t have a problem finding toffee bits at their local grocery store. I on the other hand, had some issues here in Berlin, so I ended up using hazelnut croquant pieces, which is an amazing alternative if you can find it. If you can’t find either you could try making your own toffee bits using this recipe. Regardless of whether you use toffee or croquant bits, you should definitely try out these shortbread cookies this holiday season. With only 6 ingredients and 30 minutes of time required, how could you not?! 🙂

5.0 from 2 reviews

Chocolate Chip Toffee Shortbread Cookies

Prep time

15 mins

Cook time

14 mins

Total time

29 mins

Author: Laura

Serves: 14-16 cookies

Ingredients

8 tablespoons/1 stick/115g butter, at room temperature
¼ cup/25g powdered sugar
1 teaspoon vanilla extract
1 cup/115g all-purpose flour
¼ teaspoon salt
4 tablespoons chocolate chips
3 tablespoons toffee bits

Instructions

Using an electric mixer, cream together butter, sugar, and vanilla until smooth.
Stir in flour and salt by hand just until combined.
Fold in chocolate chips and toffee bits.
Place dough in the refrigerator and begin preheating the oven to 350℉/175℃ and line a baking sheet with parchment paper.
Once oven is ready, remove the dough from the refrigerator and roll into 1-inch/2.5cm balls. Place on cookie sheet about 1 inch/2.5cm apart and press down lightly with the palm of your hand on each one.
Bake cookies for about 12-14 minutes until cookies are firm and golden brown around the edges.
Remove from oven, allow to cool on sheet for 5 minutes and then place the cookies on a rack to cool completely.

Recipe from MyRecipes.com

Lemony Vegetable Quinoa Skillet with Feta Cheese

Main Dishes 1 Response »

Nov 292013

For all of my non-American readers out there, yesterday was the day to give thanks in the States! In other words, Americans spent the day with family, stuffing their faces with turkey, stuffing, mashed potatoes, cranberries, gravy and, of course, pumpkin pie. Oh, how I miss it! We didn’t celebrate here because my big gourmet is gone on a business trip and I didn’t really feel like preparing a gigantic feast for just Arik and myself. That would have been the saddest Thanksgiving of all time. 🙂

I’m thinking all of you that did partake in the face-stuffing could probably use something a little lighter and healthier today. This is where the vegetable quinoa skillet comes in. It’s got some good-for-you veggies, a deliciously tart/sweet lemon honey sauce, and, because we just can’t do without it, cheese! If you cook the quinoa ahead of time, this dish is done in a matter of minutes, which, I’m thinking, is just what you need if you were the one hosting Thanksgiving yesterday. 🙂

Enjoy and have a great 1. Advent!

5.0 from 1 reviews

Lemony Vegetable Quinoa with Feta Cheese

Prep time

25 mins

Cook time

10 mins

Total time

35 mins

Author: Laura

Serves: 4

Ingredients

1¾ cup/420ml vegetable broth
1 cup/ 170g quinoa, rinsed very well and drained
1 tablespoon olive oil
1 clove of garlic, minced
1 medium zucchini, diced
2 ears of sweet corn, kernels cut off the cob or ½cup/150g canned or frozen sweet corn, drained
2 green onions, sliced
2-3 medium vine-ripened tomatoes, chopped
½ cup/100g feta, crumbled
2 tablespoons fresh basil, chopped
salt and pepper

For The Honey Lemon Sauce:

Zest of 1 organic lemon
2 tablespoons lemon juice
1½ tablespoons honey
1 clove of garlic, minced
½ teaspoon salt
¼ teaspoon pepper

Instructions

In a saucepan, bring chicken broth to a boil and add rinsed quinoa. Cover and let simmer until broth is absorbed, about 25 minutes. Fluff the quinoa with a fork and allow to cool slightly.
Meanwhile, combine all of the ingredients for the honey lemon sauce, whisk well and set aside.
In a large skillet, heat oil over medium heat. Add garlic and saute for about 30 seconds.
Add zucchini, sweet corn and green onions, season with salt and pepper and saute until tender, about 4-5 minutes.
Add the cooked quinoa and half of the honey lemon sauce and cook for 1 minute.
Add the remaining sauce, tomatoes, feta and basil to the skillet and stir well.

Recipe adapted from Iowa Girl Eats.

Creamy Tortellini Tomato Soup

Soups 3 Responses »

Nov 232013

All I want to do in this cold weather is stay at home and eat soup! Preferably a nice filling soup that can classify as a meal. 🙂 This tortellini soup is exactly that!

I used tortellini filled with parma ham and cheese because I wanted some meat in the soup, but I think next time I will use whatever mini tortellini I can find. Arik had some problems eating the normal-sized tortellinis so I had to cut all of them into smaller chunks, which I think could be avoided when using the minis. I served the soup with some oven-roasted cauliflower on the side, which is my new favorite side dish because it is so easy and tasty too. Whether it’s cold or not wherever you are, you should definitely try out this soup…it’s so easy to make and the perfect comfort food for your little ones.

Creamy Tortellini Tomato Soup

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

Author: Laura

Serves: 4

Ingredients

1 large clove of garlic, pressed
1 tablespoon olive oil
14oz./400g can chopped tomatoes
2-3 tablespoons chopped sun-dried tomatoes
1 cup/240ml milk
½ cup/120ml cream
2 cups/500ml vegetable broth
½ teaspoon onion powder
½ teaspoon basil, dried
½ teaspoon oregano, dried
¼ teaspoon thyme, dried
¼ teaspoon freshly ground black pepper
9oz./250g package fresh tortellini, I used some filled with Parma ham and ricotta
shredded parmesan cheese for garnish

Instructions

Heat olive oil in a large stock pot over medium heat and saute garlic for 30 seconds or until golden brown.
Add canned and sun-dried tomatoes, milk, broth and seasoning.
Bring to a simmer and add tortellini. Cook according to package instructions.
After tortellini are cooked, ladle soup into bowls and top with parmesan cheese.

Adapted from Key Ingredient

Peanut Butter and Pomegranate Sandwich

Breakfast, Lunches/Snacks 3 Responses »

Nov 152013

It’s pomegranate season and we’ve been consuming our fair share in this household. If you follow the blog regularly, it’s no secret that Arik and I are big fans of pomegranates. I’ve mentioned the harvest chicken salad with pomegranates and, our favorite, this pomegranate lassi. And now I’ve decided to spruce up the old PB and J and replace the J with some pomegranates.

These little seeds add such a nice tartness to this old classic, I don’t think I’ll ever go back to the J. 🙂 I’m thinking that tossing some banana slices on there would also be a nice addition, which I will be sure to try next time. If you guys need an easy way of getting those seeds out of the peel, check out my step-by-step picture instructions here.

How do your kids prefer their peanut butter sandwiches?

Peanut Butter and Pomegranate Sandwich

Prep time

5 mins

Total time

5 mins

Author: Laura

Serves: 1

Ingredients

1 slice of bread (I used whole-wheat)
1 tablespoon peanut butter
1 tablespoon pomegranate seeds

Instructions

Toast your bread, if desired.
Spread peanut butter on top and sprinkle with pomegranate seeds.

Saucy Porcupine Meatballs

Main Dishes 10 Responses »

Nov 082013

These little porcupine meatballs are not only adorable, but delicious too! I’ve been making this recipe for months now, and have been wanting to share it with you all for a while. The only problem was, that I was never satisfied with how the pictures were turning out. Well, after attempt #3 I’ve finally just given up and decided these guys just aren’t photogenic and shouldn’t be kept from you any longer. 🙂

I served these meatballs with some whole-grain pasta, which made Arik very happy, but I found it to be a bit of a starch overload since the meatballs themselves are already filled with rice. We also had some steamed veggies on the side. If you all like meatballs as much as we do, you should also check out this recipe, which stuffs them with cheese! Alright, I’m off to repair Arik’s Lantern so it is ready to go for St. Martin’s Day on Sunday. Not sure if this is just a German tradition or not, but if you are celebrating as well, have fun and let’s hope the rain clouds stay far far away!

5.0 from 1 reviews

Saucy Porcupine Meatballs

Prep time

10 mins

Cook time

2 hours

Total time

2 hours 10 mins

Author: Laura

Serves: 4

Ingredients

24 oz./700 ml can tomato sauce (no-salt-added)
2 cups/500ml water
1 tablespoon Worcestershire sauce
2 dashes of Tabasco
¾ cup/120g brown rice
2 tablespoons onion, finely chopped
½ teaspoon thyme, dried
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 lb./500g ground beef

Instructions

Preheat the oven to 350℉/175℃.
In a dutch oven, whisk together tomato sauce, water, Worcestershire sauce, and Tabasco.
In a bowl combine rice, onion, and spices. Add the ground beef and gently combine.
Using a tablespoon each, make little meatballs (about 26) and place in the sauce.
Cover and bake, gently stirring once or twice for about 2 hours or until rice is soft.

Recipe adapted from The Kitchen Daily.

Easy Stuffed Pizza Muffins

Lunches/Snacks 4 Responses »

Nov 012013

Today’s recipe is once again something I found on Pinterest. I actually pinned these muffins a long time ago, and then, as I so often do, completely forgot about them. Then, recently, when I was searching for some inspiration from my pins, I came across these again and had to try them out right away. And they really are as easy to make and tasty as they look. 🙂

First you lay out your dough (I used store-bought because, well, I’m lazy) and spread pizza sauce on it.

Then you sprinkle the cheese and any toppings you and your kids like on top.

Cut the dough in half and roll both halves up.

Cut the rolls into slices, I did about 6 per half, and place them swirly-side up in a greased muffin pan.

Bake according to the dough instructions (I did about 20 minutes) and voila, delicious stuffed pizza muffins!

Easy Pizza Muffins

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Laura

Serves: 12 muffins

Ingredients

1 batch of pizza dough, store-bought or home-made
1 cup/250ml pizza sauce
1 cup/100g shredded mozzarella cheese
Handful of mini pepperoni slices, I just sliced up 5 mini Salamis
½ green bell pepper, chopped

Instructions

Pre-heat the oven following the directions for your pizza dough.
Spread out the dough and cover with the sauce, leaving about an inch (2.5cm) without sauce around the edges.
Cut the dough in half and cover each half with cheese and the desired toppings.
Roll up each half starting with the cut side.
Slice off pieces about 1.5 in or 4 cm in size (I got 6 slices per half), and place them into a greased muffin pan with swirled side up.
Top each muffin with some more cheese and pepperoni slices if you like.
Bake according to your pizza dough instructions, checking the muffins at about 14 minutes (mine baked for 20 minutes) and remove from oven when golden brown on top.
Allow to cool for a few minutes and then use a knife to separate the muffins from the pan.

Recipe adapted from Pennywise Cook.

Chicken and Vegetable Peanut Butter Stir-Fry

Main Dishes 2 Responses »

Oct 252013

If you follow my Facebook Page, you probably already know, that my MacBook decided to give up on me last week. After numerous self-fix attempts, I also gave up and made an appointment with a genius at the Apple store.

Arik and I arrived on time for our 4:30 pm appointment and had to wait for about 10 minutes at the door just to talk to the greeter and get directed elsewhere. I was told to check-in with an Apple worker with a red Ipad, so I went searching. After walking through the whole store, I found the red Ipad in the back, unfortunately she was already surrounded by about 8 other customers. After another 10 minutes of waiting, I was finally able to check in for my appointment and was sent to the kid’s corner for more waiting.

Arik immediately started playing various games on the Ipad in the kid’s corner and after 30 minutes my genius arrived. He decided my laptop was just too full and something needed to be erased. While the computer worked, he disappeared and after about 45 minutes I asked a manager to please find my genius for me. 🙂

This story could go on and on, but I’m fairly certain you are here for the recipe and not my computer problems, so I will say just one more thing. After 3 different geniuses (their shifts kept ending), the erasing of my entire computer, and 3 very long hours in this store, I was told that there is definitely something wrong, but the laptop is just too old to fix, so it’s not worth trying to figure out. Great, thanks for that. Upon returning home, I turned the computer on and lo and behold, it all of a sudden worked just fine. The best part of it all is, that I had to drag Arik kicking and screaming out of the store, because apparently 3 hours with an Ipad is not enough for him! Ok, I’m done. On to this delicious stir-fry, which has one of our favorite ingredients…peanut butter! Enjoy!

Chicken and Vegetable Peanut Butter Stir-Fry

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Author: Laura

Serves: 4

Ingredients

5-6 cups/500g chopped vegetables, I used broccoli, carrots and bell pepper
1 tablespoon sesame oil
2 cloves garlic, minced
2 teaspoons ginger, grated or chopped finely
2 skinless, boneless chicken breasts, cut into bite-size chunks
3 tablespoons hot water
3 tablespoons peanut butter, chunky
1 tablespoon soy sauce
1 tablespoon rice vinegar

Instructions

Steam the chopped veggies for about 5 minutes or until they are tender with a little bite left.
Heat the oil in a large pan and saute garlic and ginger for 1-2 minutes. Add the chicken and saute until cooked through.
While the chicken is cooking make the sauce by combining the hot water and peanut butter and whisking until well mixed. Add the soy sauce and rice vinegar and stir well.
Once the chicken is cooked through, add the steamed veggies and the peanut sauce to the pan and toss until thoroughly mixed.
Serve over steamed rice and top with chopped peanuts if using smooth peanut butter.

Recipe adapted from Raise Healthy Eaters.

Grilled Cheese Rolls

Lunches/Snacks 7 Responses »

Oct 112013

Last week I shared our 10-minute Tomato Soup with you all and as promised, this week I’m sharing the recipe (if you can even call it one) for the grilled cheese rolls we had with the soup. The roll-ups are done in under 10 minutes and the perfect addition to any soup or a great snack on their own.

At first I had some issues with the rolls not staying rolled up. It’s best if you press down on the rolls (with a spatula or something flat) and start with the seam-side down in the pan. Be sure to wait until the seam is sealed before starting to to rotate the rolls and brown the other sides. Once I made sure to do this, my only issue was making them as quickly as Arik was eating them, but this is an issue I’ve become accustomed to. 🙂

5.0 from 1 reviews

Grilled Cheese Rolls

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

Author: Laura

Serves: 2

Ingredients

4 slices of sandwich bread
4 slices of cheese, I used gouda
1 tablespoon butter

Instructions

Cut the crusts off of the bread.
Roll each slice flat with a rolling pin.
Place a slice of cheese on each piece of bread and roll up tightly.
Melt the butter in a pan over medium heat.
Place the rolls, seam-side down, in the pan and press down so that they don't unravel.
Rotate until golden brown on each side and cheese is melted.

Recipe from the Dainty Chef

Creamy 10-Minute Tomato Soup

Soups 2 Responses »

Oct 042013

Fall has definitely arrived here in Berlin and although I am not a big fan of being cold, I do look forward to hot chocolates, the coziness of being at home, and of course, home-made soups. Recently, Arik and I got home from a long and cold afternoon at the playground and I wanted nothing more than a hot bowl of soup. It was already pretty late and I had few ingredients so I made this creamy tomato soup in about 10 minutes. Best decision I have ever made. 🙂

This soup was exactly what we needed that night. So easy and quick to prepare, yet much healthier and tastier than a opening up a can of soup. I have tried making this with honey in place of sugar and personally found the taste to be better when sugar was used, but I will leave what sweetener you use up to you. We had this soup with some grilled cheese roll-ups…more on that, next week. 🙂

Creamy Homemade Tomato Soup in 10 Minutes

Cook time

10 mins

Total time

10 mins

Author: Laura

Serves: 2-3

Ingredients

14oz./400g can chopped tomatoes
1 teaspoon sugar
½cup/120ml vegetable broth
salt and pepper
2 tablespoons creme fraiche
fresh basil leaves for garnish

Instructions

Combine tomatoes, sugar, and broth in a medium saucepan and place over medium heat.
Bring to a boil, turn down heat, and simmer for about 5-10 minutes.
Blend (I use a hand-held blender) soup until fine.
Stir in creme fraiche and salt and pepper to taste before serving.
If desired, top with some chopped fresh basil leaves.

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